Doro Wat (Spicy Ethiopian Chicken Stew)

* This post is in partnership with al fresco.

I was asked by al fresco chicken to recreate a family favorite using their fully cooked dinner sausage. I decided on a dish inspired by my Ethiopian heritage, Doro Wat. Doro Wat is a spicy Ethiopian stew made with tender cooked chicken in a Berbere spiced sauce topped with boiled eggs. Traditionally, this stew usually takes several hours to cook.

Traditional Doro Wat is served with injera, a sourdough flatbread made with teff flour. This quick and easy recipe gives to the rich taste of Doro Wat in just about 30 minutes. I used their Sweet Apple Chicken Sausage in this recipe. The subtle sweetness of the sausage played well with the spice of the Berbere.

Doro Wat (Ethiopian Chicken Stew)

2 servings


1 tbsp ghee
1 medium onion, diced
1 tbsp garlic, minced

1 tbsp fresh ginger, grated
1 package of al fresco Apple Chicken Sausage, sliced

1 tbsp lemon Juice
3 tbsp Berbere Spice Blend
1 tbsp tomato paste
1 cup water

2 boiled eggs


1. Heat ghee. Add onions and saute for 5 minutes

2. Add garlic and ginger. Cook for a minute.

3. Add Apple Chicken Sausage, lemon juice, tomato paste, Berbere Spice, and water to the pot. Stir.

4. Cook covered on medium-low heat for 15 to 20 minutes. Stir and add more water if needed.

5. Add boiled eggs and simmer on low. Adjust the seasonings according to taste.  Add more berbere according to heat preference.

5. Serve warm with injera or with steamed rice

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